Jack Shoop, CMC, CCE

Chef Shoop joined the Culinary Management team of Gulf Coast Community College in the Fall of 2001. He earned his culinary degree from the Culinary Institute of America in Hyde Park, New York, in 1977, and earned certification as Culinary Educator and Certified Master Chef from the American Culinary Federation in 1989.

Chef Shoop has vast experience in cuisine, having served as Executive Chef of the Governor's Club in Tallahassee, Florida, owner and Chef of the Riviera Restaurant in Atlanta, and Executive Chef of Versailles Restaurant in New Orleans.

Chef Shoop was the Chef Instructor for Classical Banquet the Banquet Catering classes at the Culinary Institute of America from 1985 until 1989. He is currently teaching FSS 1202C Basic Food Preparation, FSS 2224L Advanced Food Preparation, FSS 2382L Practical Exam and FSS 1105 Purchasing for Hospitality Operations.

Contact Chef Shoop at 850-872-3850 or email jshoop@mail.gc.cc.fl.us